There many good things about drumsticks. First, they are not expensive, they are easy to smoke and many kinds of wood work with them. Oak and Hickory are my favourite, though. Just be sure they are completely cooked. A meat thermometer will ensure the meat reached a safe internal temperature before serving.
Ingredients
• 1/3 cup Sriracha sauce
• 3 tbsp brown sugar
• juice of 2 limes
• 12 chicken drumsticks, skinless
• 12 bacon slices
Directions
1. Mix together the sriracha, brown sugar and lime juice in a bowl.
2. Toss chicken drumsticks in the sriracha and lime mixture.
3. Wrap each drumstick with a slice of bacon and place on a smoker rack.
4. Start up the smoker, using Bradley wood bisquettes of choice (hickory or oak works very well!). Bring the smoker up to a temperature of 275 F.
5. Place the chicken drumsticks in the smoker and cook until the internal temperature reaches 165 F, about 3 hours.
By Steve Cylka
